Recipes

If there is one thing besides wineries that California’s Wine Country is known for, it’s fantastic restaurants. The Girl & the Fig in Sonoma is among the best and has been a top foodie destination for the last 25 years. When Sondra Bernstein opened the doors in 1997, she wanted to showcase the abundance of the region along with her passion for French cuisine. It’s no surprise that Sondra along with head Chef John Tolouze are crazy about figs, which are featured prominently throughout their seasonal menus. When fresh figs are available, people come in droves for their Grilled Fig Salad and their Warm Fig + Thyme Crisp with Fig Syrup. The rest of the year they rely on dried figs, which have an earthy and sweet concentrated flavor, in fig compotes, sauces and relishes. In our version of their Fig and Olive Relish, we've updated the recipe to include fresh rosemary and orange zest. This relish is fragrant and reminiscent of the holidays. We suggest serving it on a cheeseboard, spooned over a log of goat cheese or a wheel of brie or as a topping for grilled pork chops. Pair with a light red such as California Pinot Noir or California Grenache. View recipe →

Saucy, comforting, and meatless, these spiced up, vegan enchiladas pair beautifully with a California Pinot Noir or Zinfandel. Bursting with flavor, this vegan dish works best with lighter or fruitier red wines that complement the spicy flavours of this hearty meal. A perfect match for cooler autumn weather! View recipe →

This tangy, round-shaped loaf we know as San Francisco sourdough bread, brushed with garlic butter, stuffed with cheese, then baked until toasty is the golden melty goodness you didn’t know you needed. Sourdough bread certainly wasn’t invented in San Francisco—that’s a credit to ancient cultures of Egypt—but it became closely associated with the city during the California Gold Rush era when it was a staple of miners’ diets. Today, loaves are often hollowed out, filled with creamy clam chowder, and served to visitors. Some say the foggy climate gives San Francisco’s sourdough bread a special bounce, and others say it’s a specific local strain of yeast that gives the characteristic flavor. That bounce and flavor are notes that pair perfectly with a California Chardonnay or Chenin Blanc. View recipe →

Hidden Valley Ranch was a real place located just out of Santa Barbara, California. Purchased by Steve and Gayle Hensen in 1956, the 120 acre property served as a dude ranch for several years. At meal times, guests were served a creamy and herbaceous salad dressing that became so wildly popular that Steve would make packets of his famous seasoning to send home with guests so they could have a taste of Hidden Valley whenever they wanted. While the dude ranch concept never quite became as successful as the Hensens had hoped, another business opportunity had blossomed, and they began a mail-order business for Hidden Valley Ranch seasoning packets. The rest, as they say, is history. The original Hidden Valley Ranch dressing recipe called for (easy-to-ship) dried herbs and spices. Our version uses fresh herbs. Pair this salad with cool and crisp California Grenache Blanc or a chilled California white blend. View recipe →

Do you like your fries "Animal Style" at In-N-Out? Now you can make Animal Style fries at home! In 1948 Harry Snyder introduced California's first drive-thru hamburger stand, In-N-Out, and it has been a staple in California culture ever since! If you are longing for the ultimate fast food fix, we suggest recreating In-N-Out's famous Animal Style Fries at home for yourself. The combination of crispy fries smothered under melted cheese, caramelized onions, and secret sauce is pure indulgence at its finest and a perfect pairing for California Sparkling wine or a crisp glass of Sauvignon Blanc. View recipe →

These ricotta toasts make a great snack for any occasion. Pair with California Chardonnay or California sparkling wine. View recipe →

Little Gem lettuces are a romaine relative, but they are smaller, more tender and sweeter for your salad. If you can’t find Little Gems, hearts of butter lettuce or Bibb lettuce make a good alternative. Add juicy grapes, crunchy walnuts and tangy blue cheese for a meal you’re sure to put on repeat. To switch it up, replace the grapes with pears, figs or Fuyu persimmons. Pair with California rosé or California Riesling. View recipe →

This dish is a perfect summer side for your next Barbeque. Grilled watermelon is dressed with salty feta cheese, fresh basil, and a balsamic reduction. It’s the perfect pairing to a California Rosé or Sauvignon Blanc. View recipe →

Release your inner artist with a garden-themed flatbread designed by you. Make a “sketch” of the topping by laying out your design on a 12-inch round of parchment paper, then transfer the components to the surface of the dough just before baking. Choose vegetables that will cook through in 20 minutes; suggestions follow. Pair with California Pinot Noir or California Viognier. View recipe →

This Mexican-inspired dish is made with melted Munster cheese, hot crumbled chorizo, and topped with green onion. Both savory and spicy, this appetizer is sure to be a party pleaser. Pair with a California Chardonnay or Rosé to help cut through the richness of the cheese. View recipe →

Save this fresh, colorful salad for early summer, when markets have small, tender zucchini. For the best results, look for zucchini that are no more than 6 inches (15 cm) long, and choose straight ones that will be easy to shave into ribbons. You can shave the zucchini with a vegetable peeler, but a mandoline or V-slicer makes the job easier. Pair with California Sauvignon Blanc or California rosé. View recipe →

This simple vegetarian dish can be made with almost any veggie you have on hand! This recipe has crispy red cabbage, savory shitake mushrooms, and fluffy eggs. It’s loaded with fresh veggie goodness making it the perfect summertime meal. Pairs perfectly with chilled Chardonnay or Pinot Gris. View recipe →

Brunch just got a lot more fun. Long, slender Anaheim chiles range from mild to very slightly hot. If you can’t find them, substitute 1 large green bell pepper. For a spicier dish, use poblano chiles in place of the Anaheims. Pair with California Sparkling wine or California Sparkling Rosé. View recipe →

These spicy Sofritas Tofu bowls are simple, healthy, and super delicious! Packed with fresh vegetables, savory tofu, fluffy rice, black beans, and creamy avocado, this vegetarian dish will have your tastebuds tingling! Pairs well with California Pinot Noir or Sauvignon Blanc. View recipe →

Easy into Spring with this vegetarian pasta dish. Many markets sell broccoli crowns, the florets with most of the stem removed. If you can’t find the crowns, purchase whole broccoli and cut off all but 1 inch of stem. But don’t throw away the stems! Pare them with a knife or vegetable peeler, steam them and enjoy as a nutritious snack. Pair with California Sauvignon Blanc or California Pinot Gris. View recipe →

Ripe tomatoes layered on a crisp golden pastry and topped with fresh basil create the ultimate savoury brunch dish. View recipe →

These veggie-packed fresh rolls are filled with creamy avocado, crunchy carrots, celery, red pepper, and basil. View recipe →

Fresh herbs, artichoke, and mushrooms make a fresh and flavorful dressing for a Springtime pasta. Chopped almonds add a delicious crunch and zesty lemon really brightens it up. View recipe →

When it’s movie night at your house, make sure the snacks belong on the highlight reel. With this trio of wine-friendly flavored popcorns, the treats may steal the show. Make one, two or all three if you’re feeling ambitious. Pair with California Chardonnay or California Pinot Noir. View recipe →

There is no right or wrong back to create a cheese board! Plan to have around 2 to 4 oz of cheese per guest and incorporate some of your favorite or seasonal variety of fruits, nuts, breads, crackers, pickled items, and dips. Your cheese board really reflects the season and what you feel your guests would enjoy. View recipe →

If you're entertaining, these simple and delicious spreads might be just what you're looking for. Serve these wine-friendly spreads individually or as a colorful duo with a basket of flatbread crackers, crostini or pita crisps. Pair with California Sparkling Wine or California Sparkling Rosé. View recipe →

Due to its proximity to Mexico, California is synonymous with tacos and these are a healthy twist on a classic. These Vegan Black Bean and Corn Tacos offer fresh and vibrant flavours and pair perfectly with a California white varietal. View recipe →

As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired Pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. View recipe →

For those who enjoy Thanksgiving dinner, might we suggest transforming those leftovers into Bubble and Squeak? This British dish was invented in the 18th century and gets its name from the audible bubbling up and squeaking sounds it makes while cooking over the fire. Our Bubble and Squeak recipe gets a California twist from superfood goodness. View recipe →

As summer ends and fall begins, this salad is sure to please with a taste of both seasons. The sweetness from the grilled pears matches the crispy, salty halloumi for a simple yet stunning light meal. View recipe →

Figs, blue cheese and walnuts soar in this wine-friendly appetizer. Invite a few friends to drop by, then assemble this super simple hors d’oeuvre with juicy California figs, creamy blue cheese, toasted walnuts and a drizzle of honey. It’s an easy app that’s ready in five minutes, max. Pair with California Cabernet Sauvignon or California Chardonnay. Recipe and images courtesy of CA Grown. View recipe →

Make these fluffy pancakes the centerpiece of a Mother’s Day brunch or serve them to weekend guests you want to impress. The pancakes have no leavening other than beaten egg whites; they are almost soufflé like. You can make the blueberry sauce the night before and reheat to serve. View recipe →

Blending carrots, chickpeas, and tahini produces a hummus with a captivating new taste. Cook the carrots first to heighten their sweetness, and then surround the fluffy spread with a garland of crunchy spring vegetables for dipping. Briefly blanching sugar snap peas and asparagus tips will brighten their color. View recipe →

California’s asparagus season is short so it’s a good idea to get your fill while you can. When you crave a change-up from plain steamed or roasted asparagus, try them this way: on top of crunchy toast with warm, creamy goat cheese and a dollop of fragrant pesto. Serve as a hearty appetizer at a dinner party or enjoy for lunch with a green salad. Pair with California Riesling, California rosé or California Sauvignon Blanc. View recipe →

Sweet, tart, crunchy, tangy—this colorful salad has it all. Its contrasting textures and surprising flavors keep you coming back for another refreshing bite. Serve the salad with store-bought roast chicken or grilled lamb chops. View recipe →

Up your cheese board game with these expert suggestions for pairings with some of California’s most popular wines. Not sure what cheeses play well with your favorite Chardonnay, Zinfandel, or Cabernet Sauvignon? Now you know. View recipe →

Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. View recipe →

Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. View recipe →

Deviled eggs disappear fast at holiday parties, especially when they’re dressed up with smoked trout or caviar or made extra devilish with harissa. If you have ever struggled to peel hard-cooked eggs, you need to master this method. It produces easy-peeling eggs every time. Be sure the eggs are at room temperature before boiling or they may crack when added to the water. View recipe →

Butternut squash and fennel make a compelling duo in soup. The licorice-like fennel adds an herbal dimension and keeps the puree from being too sweet. Serve in small portions at Thanksgiving or to launch any autumn meal. Or pair with a hearty salad and a cheese course for a simple dinner. View recipe →

Welcome guests to your home for dinner with a glass of California rosé and a slice of warm olive focaccia. If you’ve baked the focaccia hours before, you can reheat it quickly in a hot oven, although it’s plenty tasty at room temperature, too. Pack it on a picnic or a hike with your favorite salumi and cheeses. Or adapt the topping to showcase a seasonal fresh vegetable like halved cherry tomatoes or strips of roasted sweet pepper. Adding cooked potato to the dough produces an especially moist and tasty result. View recipe →

Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness. View recipe →

No salad says springtime like this one. Pick up a rotisserie chicken from the market and dinner is ready to go in 10 minutes. View recipe →

This savory, custardy bread pudding makes an irresistible side dish for roast chicken, but it may well become a new tradition at your Thanksgiving table. View recipe →

This vibrant, sweet and savory salad is finished with toasted nuts and creamy fresh mozzarella. Pair with California White Blend or Pinot Noir. View recipe →

This is creamy comfort food with a few surprising additions—and a crispy garlicky topping. Pair with California Chardonnay or Merlot. View recipe →

Crisp, creamy and peppery, these sandwiches make a spectacular simple supper or decadent late-night snack. Pair with California Zinfandel or Sauvignon Blanc. View recipe →

Parsley adds a bright lift of flavor to the smoky grilled eggplant in this Mediterranean-style salad. Pair with California Merlot or Chardonnay. View recipe →

This hearty earthy, woodsy, robust soup is a meal in itself. Serve with California Pinot Noir or Merlot. View recipe →

Fiery hints of habanero and a squeeze of tart lime enliven the buttery, nutty flavors of the artichoke. Pair with California Pinot Gris or Chardonnay. View recipe →

Cool down with this refreshing savory-sweet salad. Serve with a light California Rosé or sparkling wine. View recipe →

The mellow, nutty flavor of avocado contrasts deliciously with the peppery snap of arugula and cool cucumber on this rustic, open-faced sandwich. Serve with dry California Rosé or Sauvignon Blanc. View recipe →

A delicious combination of zesty citrus and roasted beets. View recipe →

Flatbread gets the best of summer with sweet figs, caramelized onions and tangy blue cheese. View recipe →

The zing of fresh lemon, the tang of Pecorino and the spring taste of fresh fava combine deliciously in this classic California dish. Pair with a California Chardonnay or Zinfandel. View recipe →

Spicy with a hint of smoke, these jalapeño poppers are easy-to-make, festive appetizers. Pair with California Syrah or Sparkling wine. View recipe →

This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with California Merlot or Pinot Grigio/Pinot Gris. View recipe →

Juicy heirloom tomatoes share the plate with mild, creamy feta and a hint of fresh mint. Pair with California Sauvignon Blanc or Riesling. View recipe →

Crisp and refreshing citrus and avocado salad. View recipe →